The Story of Crisco Part 32

Sufficient for one medium-sized cake.

Marmalade Cake

1/2 cupful sugar 1/2 cupful Crisco 1 cupful marmalade 1-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 egg 2 cupfuls flour 1/2 teaspoonful powdered ginger

Sift salt, flour, and baking powder into basin, rub in Crisco with finger tips, add ginger and egg well beaten. Knead lightly to smooth paste and divide into two pieces. Roll out pieces and line Criscoed dinner plate with one of them. Spread over with marmalade, cover with remaining piece of paste, pinch neatly round the edges and bake in moderate oven half an hour. Cut like pie and serve hot or cold.

Sufficient for eight pieces.

Old Fashioned Seed Cake

2 cupfuls sugar 1-1/2 cupfuls Crisco 4 cupfuls flour 1 teaspoonful salt 2 tablespoonfuls carraway seeds 12 eggs

Cream Crisco and sugar thoroughly together, then drop in eggs one by one, beating each one in well before next is added, sift in flour and salt, add carraway seeds. Turn into Criscoed and papered loaf tin and bake in moderately hot oven one and a half hours.

Sufficient for one large cake.

Almond and Citron Cake

1 cupful sugar 1 cupful Crisco 5 eggs 1/2 lb. blanched chopped almonds 1/4 lb. shredded candied citron peel 2 cupfuls flour 1 teaspoonful baking powder 1/2 winegla.s.s brandy 1/4 teaspoonful powdered mace 1 teaspoonful salt

Cream Crisco and sugar thoroughly together, beat in yolks of eggs one by one, add almonds, citron, brandy, mace, flour, baking powder, salt, mix well and fold in whites of eggs beaten to a stiff froth. Turn into a papered cake pan and bake in a moderate oven for one hour. Cover with boiled frosting if liked.

Sufficient for one large cake.

Walnut Cakes

For Cakes

1 cupful sugar 1/2 cupful Crisco 1 cupful milk or water 1/2 teaspoonful salt 2 cupfuls flour 2 teaspoonfuls baking powder 1 whole egg and 2 yolks of eggs 1 cupful chopped walnut meats 1 teaspoonful vanilla extract

For Frosting

1 cupful sugar 1 cupful water 2 whites of eggs Pinch Cream of tartar 1 teaspoonful lemon juice 1 teaspoonful vanilla extract

_For cakes._ Cream Crisco and sugar thoroughly together, add eggs well beaten, salt, vanilla, milk or water, baking powder, flour, and nuts.

Mix well and divide into Criscoed and floured gem pans and bake ten minutes in moderate oven. When cold cover with boiled frosting.

_For frosting._ Dissolve sugar and water over fire in a saucepan, add cream of tartar and boil until it forms a soft ball when tried in cold water, or 240 F. Pour on to the beaten whites of eggs, pouring in a steady stream and very slowly, adding, while beating, lemon juice, and vanilla; beat until thick, and use.

Sufficient for fifteen cakes.

Rose Leaf Cakes

1 cupful rose leaves 3 cupfuls flour 1 cupful sugar 1/2 cupful Crisco 3 eggs 1 cupful milk 2 teaspoonfuls baking powder 1 lemon 1/2 teaspoonful salt

Cream Crisco and sugar thoroughly together, then add eggs well beaten, flour, baking powder, salt, milk, grated rind and 1 tablespoonful lemon juice, and fresh rose leaves. Divide into Criscoed and floured gem pans and bake in moderate oven from twelve to fifteen minutes.

Sufficient for thirty-five cakes.

Scotch Shortbread

4 cupfuls flour 3/4 cupful sugar 1 cupful Crisco 1 large egg 1 teaspoonful salt

Sift flour and salt on to baking board. Cream Crisco, sugar and egg in basin and when thoroughly beaten turn out on board and very gradually knead in flour. Make into two smooth rounds, pinch them round the edges, p.r.i.c.k over top with fork, lay on papered tin and bake in moderate oven thirty-five minutes. Leave on tin until cold.

Sufficient for two round cakes.

Silver Nut Cake

1 cupful sugar 1/2 cupful Crisco 4 whites of eggs 1/2 teaspoonful vanilla extract 2 cupfuls flour 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1 cupful chopped pecans or English walnut meats 1/2 cupful milk

Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture, alternating with the milk; add nuts and vanilla extract. Beat egg whites to stiff froth and fold in at last. Turn into Criscoed and floured cake tin and bake in moderate oven thirty-five minutes.

Sufficient for one small cake.

Simnel Cake

3/4 cupful sugar 3/4 cupful Crisco 4 eggs 2 cupfuls sultana raisins 1/4 cupful seeded raisins 1/2 cupful chopped candied citron peel 2 cupfuls flour 1 teaspoonful baking powder 1/2 teaspoonful almond extract 3/4 teaspoonful salt

For Filling and Icing

1/4 lb. ground almonds 2 cupfuls powdered sugar 2 eggs 1 teaspoonful almond extract

_For cake_. Cream Crisco and sugar together, add eggs well beaten, flour, baking powder, salt, almond extract, raisins, and peel. Make filling by mixing almonds with powered sugar, eggs well beaten and almond extract. Line Criscoed cake tin with paper and place in half of cake mixture, then put in layer of filling, then remaining half of cake mixture. Bake in moderate oven. When cake is nearly baked, place remaining almond paste on top and finish baking. Cake takes from one hour to one and a quarter hours.

Sufficient for medium-sized cake.